Roasted Cauliflower and Chickpea Tacos, pg 196

This new twist on traditional Mexican fare will add spice to your diet -- along with a wide range of nutrients.

  • Preheat oven to 400°F (200°C)
  • Baking sheet, lined with parchment paper
  • Blender


  • 1⁄4 cup grapeseed oil 60 ml
  • 3 tbsp freshly squeezed lime juice 45 ml (see Tips)
  • 2 tsp chili powder 10 ml
  • 1 tsp ground cumin 5 ml
  • 1⁄2 tsp fine sea salt  2 ml
  • Pinch cayenne pepper
  • 2 cups drained cooked chickpeas 500 ml (see Tips)
  • 1 head cauliflower, cut into bite-size florets (about 4 cups/1 L)


  • 2 cups thinly sliced red cabbage 500 ml
  • 1⁄2 cup roughly chopped fresh cilantro leaves 125 ml
  • 1⁄2 cup thinly sliced red bell pepper 125 ml
  • 2 tbsp  extra virgin olive oil 30 ml
  • 2 tbsp  freshly squeezed lemon juice 30 ml
  • 1⁄4 tsp  fine sea salt 1 ml


  • 1⁄2 ripe medium avocado
  • 1⁄2 cup water 125 ml
  • 1⁄2 cup extra virgin olive oil 125 ml
  • 3 tbsp  freshly squeezed lime juice 45 ml
  • 1 tbsp  freshly squeezed lemon juice 15 ml
  • 1⁄8 tsp  fine sea salt  0.5 ml
  • 8 to 10 small gluten-free organic corn taco shells (see Tips)
  • Lime wedges
  • Hot sauce


  1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18 to 20 minutes or until golden brown.
  2. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
  3. Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the refrigerator for up to 3 days.)
  4. Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side, along with Queso Dip (if using).



Use either chickpeas you have cooked yourself or canned, preferably with no salt added. When using canned legumes that contain salt, be sure to rinse and drain them thoroughly before using.

If cooking dried chickpeas, you can use your slow cooker or cook them on the stovetop (see page 182).

A hand-held citrus reamer can be used to extract the juice from lemons and limes. Available in most kitchen supply stores, this tool would be ideal to use for the citrus in this recipe.

Choose organic taco shells to avoid GMOs, and check the label to make sure they are gluten-free and do not contain any added wheat.

If you prefer, serve the Avocado Drizzle alongside.




Lemonade Smoothie, pg 53

This tart and refreshing drink will quench your thirst on a hot summer’s day.

  • Blender
  • 1 cup Almond Milk (see recipe below) 250 ml
  • 1 frozen banana
  • 3 tbsp freshly squeezed lemon juice 45 ml
  • 2 tbsp organic coconut sugar or pure maple syrup 30 ml
  • 1⁄2 tsp alcohol-free organic vanilla extract 2 ml

In blender, combine almond milk, banana, lemon juice, coconut sugar and vanilla. Blend at high speed until smooth. Serve immediately.



Almond Milk, pg 61

This non-dairy milk is very versatile. Use it to replace cow’s milk in most recipes.

  • Blender
  • Fine-mesh sieve
  • 1 cup raw whole almonds, soaked 250 ml
  • 4 cups water 1L
  • Pinch fine sea salt
  1. In blender, combine almonds, water and salt. Blend at high speed until smooth.
  2. Place sieve over a pitcher and strain mixture. Discard pulp or save for another use. Serve immediately or cover and refrigerate for up to 5 days.



Blueberry Squares, pg 447

This summery dessert is the perfect finish to any warm-weather meal. I particularly enjoy these squares with a nice glass of chilled white wine.

  • Preheat oven to 350°F (180°C)
  • 13- by 9-inch (33 by 23 cm) baking pan, greased


  • 11⁄2 cups fresh blueberries 375 ml
  • 31⁄2 cups All-Purpose Gluten-Free Flour Blend, divided (see recipe below) 875 ml
  • 11⁄2 cups  Almond Milk (see recipe above) 375 ml
  • 2 tsp freshly grated lemon zest 10 ml
  • 3 tbsp  freshly squeezed lemon juice  45 ml
  • 11⁄2 cups organic coconut sugar 375 ml
  • 1⁄2 cup unsweetened applesauce 125 ml
  • 1⁄3 cup melted coconut oil (see Tips) 75 ml
  • 11⁄2 tsp alcohol-free organic vanilla extract 7 ml
  • 11⁄2 tsp alcohol-free organic lemon oil or extract 7 ml
  • 2 tsp gluten-free baking powder (see Tips) 10 ml
  • 1 tsp baking soda 5 ml
  • 1⁄2 tsp fine sea salt 2 ml


  1. In a bowl, toss blueberries with 1 tbsp (15 mL) flour blend until evenly coated. Set aside.
  2. In another bowl, whisk together almond milk and lemon juice. Set aside for 5 minutes so the milk can curdle. Add lemon zest, coconut sugar, applesauce, coconut oil, vanilla and lemon oil. Whisk until well combined.
  3. In a large bowl, whisk together remaining flour blend, baking powder, baking soda and salt. Make a well in the center. Add curdled milk mixture and stir until well combined. Fold in floured blueberries.
  4. Spread batter evenly in prepared pan. Bake on middle rack in preheated oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and let cool in pan on a wire rack for 10 minutes, then invert onto rack to cool completely. Cut into squares. Serve immediately or store for up to 2 days in an airtight container at room temperature.


You can replace the fresh blueberries with an equal quantity of frozen. You will need to increase the baking time by 5 minutes.

To melt the coconut oil, gently warm it in a small skillet over low heat.

Baking powder is a rising agent made from an alkali (bicarbonate of soda) and an acid (cream of tartar), plus a filler such as corn flour or rice flour to absorb moisture. The powder is activated when liquid is added, producing carbon dioxide, which forms bubbles that cause the mixture to expand. Check the label to ensure that the brand you are buying is gluten-free.



All-Purpose Gluten-Free Flour Blend

Premix this blend and keep it in your pantry so you can bake up your favorite gluten-free recipes any time. Many of the recipes in this book use this go-to blend.

  • 11⁄2 cups finely milled brown rice flour (see Tips) 375 ml
  • 11⁄2 cups finely milled sorghum flour 375 ml
  • 2⁄3 cup tapioca flour 150 ml
  • 2⁄3 cup arrowroot starch 150 ml

In a bowl, whisk together rice flour, sorghum flour, tapioca flour and arrowroot. Transfer to an airtight container and store at room temperature, away from light, for up to 3 months or freeze for up to 1 year.


This recipe can easily be doubled or tripled.

For a pleasant mouth-feel, the brown rice and sorghum flours should be finely milled. If you have any questions, ask your purveyor.


Courtesy of Vegan Everyday by Doug McNish, 2015 © Reprinted with publisher permission. Available where books are sold.